Chinese chef showing wok technique

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Howto & Style

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[kchin5162]

Yes, you are right. Flat carbon steel frying pans are better for sauteing stuff on lower heatf for longer. Wok is mainly for fast and high heat stir fry cooking like a Chinese restaurant. They can cook a dish in three to five minutes.

[kchin5162]

You only need to season the wok with a little oil the first time. Then wash it lightly with a little gentle detergent every time after you use it. Try not to scrub it hard then wipe it dry with a towel. Happy woking!

[kchin5162]

Thank you so much for your comment. Happy woking!

[kchin5162]

Yes, you are absolutely right. That is why I mentioned that it will take a little longer to cook at home with a low BTU burner. Thank you for your comment. Happy woking!

[juoj8]

You can press reply here to the right and the asker sees when a reply is made.

It was a nice video. How about cooking on normal stoves? (not gas stoves)

I often buy frozen vegetables and cook them in my ordinary frying pan, but they usually get disappointingly soggy and moist. How do you cook frozen vegetables?

[Moralvorstellung7]

If speed is so important using a wok, just cook your rice in the microwave. The speed is even faster yet. Personally, I don't care for food that's cooked so fucking fast it's still alive. I prefer long, slow cooking for all the flavors to come together. That's why I love Italian and French food. Chinese food you never know what's in the shit. I don't trust the Chinese with their nasty ass food.

[210482fmj]

I find some cooking techniques are better in a flat frying pan than a wok. Sauteing potatoes in butter for example where you have large amount to cook and all of the food need to contact the pan surface without the need to stir fry. I'm not saying you could not use a wok to do this but it would involve more work as you woudl have ot keep stiring it and potatoes need a longer slow heat. Are flat carbon steel frying pans better for sauteing stuff on lower heatf for longer

[Chingstrom]

Thanks for the video. However I've always wondered, Isn't it very difficult for a Chinese chef to have the patience going from a 150K BTU jet burner at the restaurant to the 8K home burner? Almost reminds me of the NASCAR driver's comments about finishing a 180 mph race and then trying to drive away from the track at 60 mph, going crazy.

[davidedgerly]

Kenny, are you going to demonstrate how to make different Chinese take-out dishes. If so.. I have a request. I'm south of Boston and we have a few dishes here that i havent found in other parts of the country. The First is. Beef Mushroom Chow Yoke. and the 2nd is. Lobster Sauce but i believe is it made with pork in a dark sauce. Could you do a couple videos showing how I could make these at home.. Oh and i have a wok that has 100K btu's so the heat isnt a factor.

Thanks in Advance

David

[hoaithanh80]

do you have to season your wok before cooking every time?

[Menshin]

Nice video, too bad the video is focused on the oil though!